Easy Chocolate Croissants

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.

We usually prepare our work surface or the counter by sprinkling flour down so we don't have the dough stick. Separate crescent roll dough into 8 separate triangles. Put a heaping tablespoon of chopped chocolate on top of each triangle. You can put as little or as much as you'd like, but remember you want it to stay inside the croissants at the end of the day. So don't overstuff too much. Keep it away from the edge of the dough is all we're saying.Note: If you're using another type of dough, roll your dough out with a rolling pin, then slice into rectangles with a pizza cutter for the easiest method or you can just use a sharp knife and simply fold closed. Use a fork to score the seam side and a little water or egg wash to seal the edges closed.

Beginning at the wide end of each triangle, roll the dough to the finer tip wrapping the tip securely around and making sure it's face down when it goes on the sheet pan.

Brush the tops and sides of each rolled crescent with the egg wash.

Bake in a 350 degree F oven for 12-15 minutes or until golden brown.

Remove from oven and allow to cool for 5 minutes.

Melt your chocolate for drizzling, if desired. Drizzle chocolate over the tops of each crescent.

Sift powdered sugar over each crescent before serving, if desired. Best if served warm, but still delicious at room temperature.